Preparation

heat butter or oil in a heavy bottomed 4 quart sauce pan and saute onion until soft and fragrant.add red peppers and continue cooking 2-3 min. Add pumpkin and cook another few minutes. Add tomatoes and herbs. when mixture comes to a boil add stock, return to boil then simmer about 5min. Add corn and heavy cream, bring to a boil, reduce heat and simmer until everything is cooked through and soup has thickened a little. Season with salt and pepper to taste, remove herb sprig and serve.

my notes

Menus & Tags

Tags:

Recent Review

The finished product was amazing, but the preparation instructions weren't terribly helpful.
"Add pumpkin and cook another few minutes."
How long is a few minutes? Furthermore, unless you run the soup through a food processor or a mill, this really doesn't end up being so much a chowder as a hot dish. Perhaps I had too much pumpkin? Couldn't the recipe writer have indicated a quantity of grated pumpkin? I used 2 lbs of grated pumpkin & ended up increasing the chicken stock to 3.5 cups.
Anyway, after increasing the stock and milling the soup (adding back about 1/2 of the "roughage" caught in the mill, the chowder was sublime. Can't say as I'll ever peel & grate a pumpkin again, though -- more work than it was worth.